1/2 lb. mixed Kernels, passed through a nut mill.

1/2 lb. Bread crumbs, white or brown.

2 oz. Butter or Nut Margarine.

6 Shallots.

1 tablespoonful of mixed savoury Herbs.

1 gill of Béchamel Sauce.

2 Eggs.

How To Make:

Fry the onions and herbs in the butter for 15 minutes. Mix all the ingredients together in a basin, into a stiff paste. Shape into a roll, and roll up tightly in a buttered piece of grease-proof. screw up the ends rightly, then roll into a cloth and tie the ends very tightly over the paper, and steam for 2 hours, or boil in water 1 1/2 hours, take out of steamer or saucepan and lay on table with a piece of wood over the top. and a weight to press it into shape: when cold glaze with melted agar agar coloured and favoured with a little Marmite.